Rosemary Pineapple Punch
1 C fresh rosemary ( ½ C dried)2 C water
1-46 ox can unsweetened pineapple juice (or combination of other citrus flavors)
2 liter bottle of 7-up
1 liter bottle of ginger ale
Heat water & rosemary to a boil. Remove from heat and steep for 30min. Strain. Add to pineapple juice, 7-up and gingerale. Make a small wreath of fresh rosemary to float in the punch bowl. Borage or nasturtium flowers can be added to wreath for extra color.
Yield: 5 quarts.
